Ingredients

• 4 cups Organic Unbleached White All-Purpose Flour (500 g)
• 2 Tbsp Baking Powder
• 1 tsp Baking Soda
• 2 tsp Kosher Salt
• 1 tsp Garlic Powder
• ½ tsp freshly cracked Black Pepper
• 1½ cups cold Unsalted Butter, grated
• 1 cup cold Buttermilk
• ¼ cup Honey
• 2 Eggs

• 1 Egg
• 1 Tbsp Milk

• ¼ cup Unsalted Butter, melted
• 2 Tbsp Honey
• 1 tsp Hot Sauce
• pinch Flaky Sea Salt

• 8–12 slices Thick-Cut Bacon
• 10 Eggs
• 2 Tbsp Heavy Cream
• ½ tsp Adobo Seasoning
• Freshly cracked Black Pepper, to taste
• 1 Tbsp Unsalted Butter
• 12 slices Sharp Cheddar Cheese, divided

Instructions

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.

2. In a large bowl, whisk together flour, baking powder, baking soda, salt, garlic powder and black pepper.

3. Add the grated butter and toss until every piece is coated in flour. Using your fingertips, gently work some of the butter into the flour mixture while leaving plenty of larger pieces intact. Those larger pieces of butter create flaky layers as the biscuits bake.

4. In a separate bowl, whisk together the buttermilk, honey and eggs.

5. Pour the wet ingredients into the flour mixture and stir just until a shaggy dough forms. Be careful not to overmix.

6. Turn the dough onto a lightly floured work surface. Pat into a rectangle about 1 inch thick. Fold the dough into thirds like a letter, rotate and repeat two more times to create layers.

7. Pat the dough to 1-inch thickness and cut out 8 biscuits. Transfer to the prepared baking sheet.

8. Whisk together the egg and milk and brush the tops of the biscuits. Bake for 18–22 minutes, or until tall, flaky and deeply golden brown.

9. While the biscuits bake, arrange the bacon in a single layer on a parchment-lined baking sheet. Bake at 400°F for 15–18 minutes, or until crispy. Transfer to a paper towel-lined plate.

1. In a small bowl, whisk together the melted butter, honey, hot sauce, and flaky sea salt.

1. In a large bowl, whisk together the eggs, heavy cream, adobo seasoning and black pepper.

2. Melt the butter in a greased 9 x 13-inch baking dish. Pour in the egg mixture and bake at 350°F for 12–15 minutes, or until the eggs are just set.

3. Let cool slightly, then cut into 8 squares.

4. Split the warm biscuits in half and arrange them cut-side up on a baking sheet.

5. Place 1½ slices of sharp cheddar cheese on the bottom half of each biscuit. Return to the oven for 2–3 minutes, or until the cheese is melted and gooey.

6. Top each biscuit with a square of egg and 1–2 slices of bacon.

7. Place the biscuit tops over the filling and brush generously with the hot honey butter. Serve warm.

1. The bacon and eggs can be cooked up to one day in advance and refrigerated. Reheat and assemble just before serving for an easy brunch or holiday breakfast.